This beef short rib recipe is slow-cooked to perfection, delivering tender, flavorful meat that falls off the bone. Braised in a rich sauce, these short ribs are perfect for a special occasion or a cozy weekend meal. Serve this beef short rib recipe with mashed potatoes or roasted vegetables for a hearty and satisfying dinner.

Ingredients:

Ingredients for the beef short rib recipe:

• 4-6 beef short ribs
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, chopped
• 1 celery stalk, chopped
• 2 cups beef broth
• 1/2 cup tomato paste
• 1/2 cup red wine (optional, can substitute with more broth)
• 2 tbsp Worcestershire sauce
• Salt and pepper to taste
• Fresh thyme for garnish

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Execution

Step-by-Step Method for the beef short rib recipe:

• Season and sear the ribs: Pat the short ribs dry and season them with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 8-10 minutes. Remove the ribs and set aside.
• Sauté the vegetables: In the same pot, add the chopped onions, garlic, carrots, and celery. Sauté for 5-7 minutes until softened.
• Deglaze and add liquids: Stir in the tomato paste and cook for 2 minutes. Deglaze the pot with red wine (if using) and add the beef broth and Worcestershire sauce. Stir well, scraping up any browned bits from the bottom of the pot.
• Braise the short ribs: Return the short ribs to the pot, making sure they are mostly submerged in the liquid. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C). Cook for 2 1/2 to 3 hours until the meat is tender and falling off the bone.
• Garnish and serve: Remove the short ribs from the oven and let them rest for 10 minutes. Garnish with fresh thyme and serve with your favorite sides.

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Tips:

For the best beef short rib recipe:

• Use bone-in short ribs: Bone-in ribs provide more flavor and moisture, making the dish even more delicious.
• Cook low and slow: Be patient and let the ribs cook slowly to achieve tender, fall-apart meat.
• Adjust the seasoning: Taste the sauce after braising and adjust the seasoning with salt and pepper if needed.
• Make it ahead: Short ribs taste even better the next day, so feel free to make this dish in advance and reheat before serving.

FAQs:

• Can I make this recipe without wine? Yes, you can omit the wine and use more beef broth as a substitute.
• Can I cook short ribs in a slow cooker? Yes, after searing the ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 8 hours.
• How do I store leftovers? Store leftover short ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• What sides go well with short ribs? Mashed potatoes, roasted vegetables, or creamy polenta are great sides for beef short ribs.

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